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Mini Blueberry Cheesecakes

These miniature blueberry cheescakes are not only delicious and moist but also adorabl!

platter of mini blueberry cheesecakes

Bite-Sized Blueberry Cheesecake

Each individual mini blueberry cheesecake is packed full of flavour with a graham cracker crusted bottom, moist cream cheese and fresh blueberry filling and topped with a soft cinnamon and brown sugar crumble.

single mini blueberry cheesecake with a soft crumbe topping and two fresh blueberries

Cupcake pans filled with small cupcake liners makes for easy removal and serving. Making them a perfect dessert to take to a birthday picnic or other potluck gathering!

Mini Blueberry Cheesecakes

Jane and Sonja
Delicious bite-sized mini blueberry cheesecakes with graham cracker crust bottom, moist cream cheese filling and topped with a soft crumble.
5 from 3 votes
Prep Time 15 minutes
Cook Time 22 minutes
Course Dessert
Cuisine American
Servings 12 pieces
Calories 382 kcal


Graham Cracker Crust

  • ¾ cup graham cracker crumbs
  • 1 ½ tbsp sugar
  • ¼ cup unsalted butter melted

Cheesecake Filling

  • 2 – 8 oz cream cheese softened
  • ½ cup sugar
  • ½ cup sour cream
  • ¾ tsp pure vanilla extract
  • tsp kosher salt
  • 2 large eggs
  • 1 cup fresh Blueberries

Crumble Topping Ingredients

  • ½ cup light brown sugar
  • ¼ cup sugar
  • 1 tsp ground cinnamon
  • ¼ tsp kosher salt
  • ½ cup unsalted butter melted
  • 1 ¼ cup flour
  • ½ cup fresh blueberries for topping


Graham Cracker Crust

  • Preheat oven to 325°F and line a cupcake pan with cupcake liners.
  • Using a medium bowl, combine all ingredients and mix until combined.
  • Using a tablespoon, scoop the crust into the cupcake liners.
  • Using a flat bottomed round cup, press the cup into the crust to make a firm crust. Set aside.

Cheesecake Filling

  • Using a hand mixer, beat together the sugar and cream cheese until combined and smooth.
  • Beat in the sour cream, vanilla and salt until combined.
  • Beat in 1 egg at a time until combined.
  • Mix in the fresh blueberries.
  • Scoop 2 ½ tbsp of the cheesecake mixture into the crust.
  • Bake in the oven for 17-22 minutes or until the edges are firm and a really light golden brown starts to form.
  • Allow the cheesecakes to cool for a few hours in the fridge.

Crumble Topping Ingredients

  • Combine all ingredients into a medium bowl.
  • Using your fingers, mix ingredients together until combined and crumble like.
  • Top the cheesecake with the crumble. Place some fresh blueberries on top.


Calories: 382kcalCarbohydrates: 41gProtein: 5gFat: 23gSaturated Fat: 13gCholesterol: 89mgSodium: 206mgPotassium: 106mgFiber: 1gSugar: 27gVitamin A: 778IUVitamin C: 2mgCalcium: 57mgIron: 1mg
Keyword blueberries, cheesecake, dessert
Tried this recipe?Tag @sustainmycookinghabit or #sustainmycookinghabit!

Storing Blueberry Cheesecake:

Keep the mini blueberry cheesecakes refridgerated until serving, they can be kept in the fridge for several days.

More Delicious Dessert Recipes to Try:

Here are some simple dessert recipes to try using fresh blueberries and other fresh berries and fruit.

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5 from 3 votes (3 ratings without comment)
Recipe Rating

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